How to make spicy and sour lotus root slices

Hot and sour lotus root slices have always been a popular snack. They can also be used as cold dishes. The method of making them is relatively simple. Just add more chili peppers and vinegar when mixing the cold dishes. The taste will be sour and spicy. Since hot and sour food goes well with rice, eating hot and sour lotus root slices is also good for our health. So what is the method of making hot and sour lotus root slices?

400g lotus root, some oil, some salt, some ginger, some garlic, some chili, 1 tablespoon soy sauce, half a tablespoon sugar, 1 tablespoon vinegar, half a tablespoon chicken essence, some green onion

step

1. Prepare a few small lotus roots.

2. Slice the lotus root cleanly.

3. Add water to the pot.

4. Add lotus root.

5.Blanch and cook for a few minutes.

6. Remove from the water.

7. Heat oil in a pan and stir-fry ginger and garlic until fragrant.

8. Add lotus root.

9. Add some soy sauce and chili and stir-fry.

10. Add some vinegar, salt, sugar and chives.

11. Stir-fry evenly.

Ingredients: lotus root, shallot, garlic cloves, dried red pepper, salt, white vinegar, sugar

practice:

1. Wash and peel the lotus root and cut into very thin slices.

2. Wash the cut lotus root twice and soak it in clean water.

3. Chop the shallots and garlic into small pieces.

4. While cutting the lotus root, boil water in a pot. After the water boils, take out the lotus root and blanch it in the pot.

5. Take out and put it in cold boiled water to cool. After cooling, drain the water slightly, put it into a larger bowl, add salt, white vinegar and sugar, mix well and marinate.

6. Put the pickled lotus root slices into a plate.

7. Sprinkle minced garlic, chopped shallots and chopped red pepper on the lotus root slices. Heat a proper amount of oil in a pan until smoking and pour it on the lotus root slices.

Spicy and sour fried lotus root slices

Ingredients

200g lotus root, 3 dried chilies, 1/2 tsp salt, 2 cloves of garlic, half a piece of ginger, 5g peppercorns, 1/2 tsp chicken stock, 2 chives

practice

1. Wash the lotus root, peel it, cut it into thin round slices and soak it in water.

2. Chop ginger and garlic, cut dried chili into sections, and add appropriate amount of Sichuan peppercorns.

3. When the oil is 60% hot, add dried chili peppers, peppercorns, minced ginger and garlic, and stir-fry until the chili peppers turn darker and the minced ginger is fragrant.

4. Add the lotus root slices, turn on high heat and stir-fry for a few times.

5. Add salt and stir well

6. Stir-fry until the lotus root slices change color slightly and look translucent. Then add chicken essence, white vinegar and chopped green onions. Turn off the heat and serve.